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Been using the weber can here with WalMart electric ligther ( 8 minutes ) till ready . Plug n Play ( yep )

Try this one ...award winner being served in mid west German town area . Been making it since I was a kid and that was long long ago ! http://www.jsonline.com/food/youaskedforit/pandls.asp

What is your favorite type of ribs ??? St L / Babies / spares / loin backs ?? do you cook um all the same ??

I guess your using Fresh Gulf Shrimp heads on right ??

Would this thing work to slice thin pastrami after soaking and smoking a Store bagged Corned Beef ??? http://www.walmart.com/catalog/product.gsp?product_id=3957101

Please go to Wally World and check the prices and supply bags........... Net prices are no better that I have found............ FoodSaver brand is what we use here.

Well you guys are going to laugh but I foiled my last brisket at 170 and slopped it good with Root Beer. Then back on till it reached 195 . Pulled it and let er rest a while. Tasted fine .... with the rub and all. Yeah I also have used Coke in a pinch on ribs.

My wife and I like very very light on chicken so I use a small hand full of chips. Cherry or apple . Brisket and butts get about two large 2 to 3 inch chunks of hickory. Ribs get 3 or 4 chunks of hickory. We always use hard wood lump so that is also a factor in the taste . I guess the light...

Swap the probes and see how they read ?? Seems like you have bad probe .. A call to Mav will usually send you a new set. Test probes in hot water ...just the probe ..getting the wire in the water wrecks um I think. Glad Joe is home ok.

Check this fellows pics near the bottom of this site. http://www.cruftbox.com/cruft/docs/elecsmoker.html

Hickory Cherry Apple 1,2,3

Bleach makes mold disappear. Like gone. Put bleach in a garden sprayer and spray the whole thing soak it down good and wait 10 minutes. Presto gone. Then hose the thing good with some dish wash detergent like Dove to cut the grease and remove the bleach smell. Let ur dry in the sun and fire it...

Is this thing a cold smoker??

Well it worked ......... Guess I was not trimming the butts latley ( lazy me )and pulling um at 195 to soon ........ Trimmed these babys and let um there at grate 229 till they found about 201 before pulling and resting...... Man I think I have been trying to rush um to the plater to...

Thanks I will try this boogger starting this afternoon for dinner Sunday. My Kids from Texas are coming and I'am trying to give um BBQ southern Texas style. ( ha ha ha )

There is a cabinet maker near by and I wonder if hardwood scrapes can by used to add to the fire basket ??

Bryan do you pull um at about 195 or more?? Never cooked one of these before and hope it turns out better then my shot at sirloin tip roast. TNX Paul I read that but wanted some more advice .

I'am planning a whole chuck roll Sunday about 15.5 pounder untrimmed. Anyone know to what temp you cook these monsters ??

Hey Anton have you tried Royal Oak Lump from Wal-Mart Garden dept for $5.27 a bag ?? Looks like a 20 pound bag of briquets but weighs in at 10 pounds I think. I have been trying to hate it all summer long but dang it is cooking right along fine. Large chunks no scrap and burns steady and smells...

My son ( a Green Egg Guy ) told me to add a small onion to the fire basket of my WSM. He said it will kick up the smell of cooking and ad a hint of flavour to the meat . Is this really true on WSM's also ???